Soft And Chewy Oatmeal Raisin Cookie
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1 cup hot water
- 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
- 1 cup (210 grams) packed light brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 3/4 cup (110 grams) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 cups (270 grams) old-fashioned rolled oats
- Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
- Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
- In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment).
- Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
- In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
- Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
- Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
- Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
- Bake cookies 10 to 14 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.
Recipe adapted from Joy of Baking’s Oatmeal Cookies